Greek Quinoa Salad
This post was created in partnership with Pacific Foods. However, all opinions are always my own.
This is one of those recipes that I actually make quite often, but don’t always get around to posting because it’s just so simple and I always thought it wouldn’t be exciting. But, it’s actually so delicious and simplicity truly is the best so I’m finally sharing it with you today!
The secret to this Greek Quinoa Salad is how the quinoa is cooked, which is with Pacific Foods Organic Low Sodium Chicken Broth. The reason why I used chicken broth over water to cook the quinoa is because it brings a ton more flavour to the quinoa. I typically go for Pacific Foods products whenever available because they enforce sustainable practices, don’t contain preservatives, are Certified Organic and contain no GMOs so you can be confident you’re getting a high-quality flavourful product.
As an Intuitive Eating coach and an advocate of intuitive eating, I make room for all foods, but I try to choose high-quality ingredients whenever possible. For example, choosing something like organic chicken broth is a great way to bring more flavor to your food and to make dishes that nourish your body simply by making use of simple, real ingredients.
I also feel like people often get stuck in a rut thinking chicken broth is only for soups and stews, and this is a great way to make broth more versatile and get that added flavor.
While I was making this recipe, I was thinking of various ways that I could “fancy” it up, but I held off because again, I wanted to keep it simple. I personally am turned off of a recipe that has a long laundry list of ingredients and is super complicated. When I’m creating recipes for you, I make sure to stick to ingredients that I know most people have available in the house, or that aren’t hard to find at your local grocery store.
Before we get to the recipe, one extra little hack to make your quinoa extra delicious is to rinse it under water before cooking it. The reason why is because quinoa has a natural protective coating on it called the saponin that comes with a bitter taste. It’s okay to cook and eat it without rinsing it, but it will be much more delicious if you do. I’ve highlighted how to do so in the instructions of the recipe, but really, all you have to do is rinse it under water (preferably in a mesh sieve) before eating it and you’re good to go!
I didn’t add any protein to this recipe, but you could easily throw some fish (salmon would be yummy), chicken breast, steak or tofu on top. Alternatively, you can serve it up as a side salad.
If you end up making this recipe, please tag me on Instagram at @rachelmmolenda – I love seeing your takes on my creations!
Oh, and one more thing before you go! You may or may not have noticed that I recently updated the recipe section on my website to make it more intuitive eating-friendly. The reason why is because I want to support you on your intuitive eating journey and help you break away from feeling like you can only eat breakfast foods at breakfast or dinner foods for dinner. Actually, when I was making this, I got excited because I realized I have a lot of leftovers and how yummy it’s going to be for breakfast (YES – Greek Quinoa Salad for BREAKFAST!).
If you haven’t yet seen it, take a peek over here and explore some of my recipes based on what you’re intuitively in the mood for, be it something comforting, fresh, savoury, sweet or sweet & salty.
Greek Quinoa Salad
Serves: 2-3
Salad Ingredients
2 cups cucumber, chopped
1 cup dry quinoa
1/2 cup feta cheese
1/2 cup cherry tomatoes, halved
1/2 cup sliced black olives
1/4 cup red onion, minced
Dressing Ingredients
1/4 cup olive oil
1/2 lemon, freshly squeezed
1/4 tsp sea salt
Directions:
Pour quinoa into a mesh sieve and rinse. Transfer to pot and cover with chicken broth. Cook for 12 minutes on medium-high heat. Keep covered, but watch closely to ensure it’s not burning (once all the water has been absorbed, take a peek at it).
Cool in fridge for 4-6 hours or rinse with cold water in a mesh sieve. Shake to make sure all of the water has been drained out. Transfer to a bowl.
Add in cucumber, cherry tomatoes, red onion and black olives.
Stir together dressing ingredients and pour over salad. Mix and fold in feta.
Enjoy!